5-10 Mon -Sat
Add a house salad or cup of soup to any entrée for 1.50House-made dressings: orange cream vinaigrette, Caesar, bleu cheese, and cactus buttermilk.
Nearly Naked Fettuccine, seduced by a roasted garlic alfredo sauce and fresh basil . . . . 9.95
with chicken . . . 11.95 . . . with shrimp . . . 12.95 . . . . with beef tenderloin strips . . . 16.95
Grilled Shrimp, Farfalle, and Portabella Salad on mixed greens with green onions,
asiago, croutons, and our orange cream vinaigrette
with chicken . . . 9.95 . . . with shrimp . . . 10.95 . . . with beef tenderloin . . . 13.95
Cappocola Cappellini - angel hair pasta, cappocola ham, capers, olives, avocados, and tomatoes, in a celestial chardonnay butter sauce . . . . 12.45
Don Eduardo Chicken, lightly breaded and sautéed, on a bed of linguini with a
macho pepperoni tequila sauce and asiago cheese . . . . 11.95
Rosemary Buffalo Pastitsio - penne pasta layered with rosemary-spiked ground buffalo, tomato sauce, cream sauce, and ricotta under a blanket of two cheeses and bread crumbs . . . . 15.95
Tilapia in Banana Leaf - with shrimp and jalapeño cornbread stuffing, dancing under a canopy of pineapple-green chilé salsa, with rice and black bean piláf . . . . 15.95
Bandito Chicken, a crispy-tender chicken breast disguised in crushed tortilla chips and brandishing a smoked paprika cream sauce, with red chilé-garlic potatoes . . . . 13.45
Flounder in White Wine and Dill Sauce - two filets resting on delicate angel hair pasta, drizzled with more of the creamy sauce . . . . 13.95
Hot-n-Crunchy Ruby Red Trout - striped with roasted red pepper aoili, served with a side of green chilé crema on a bed of rice and black bean piláf . . . 14.95
Pecan and Elk-Stuffed Pork Tenderloin, grilled, then mated with black-cherry mustard sauce
and red chilé-garlic potatoes . . . . 16.95
Wild Boar Schnitzel—a Broken Arrow Ranch wild boar cutlet pounded thin with bread crumbs and sautéed, German-style, then tamed with a cider-brandy reduction, apples, and onions; served with red-chile-garlic potatoes . . . . 17.95
Beef Tenderloin Medallions - 8 ounces of aged tenderloin, complemented by a basil cream sauce, roaming next to red chilé-garlic potatoes . . . . 24.95
Beef Ribeye - aged 14-oz ribeye, graced with your choice of bleu-cheese butter or brown-sugar-bourbon sauce, corralled with red chilé-garlic potatoes . . . . . 27.95
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